Happy Sunday! When I think of Sunday I think of brunch, relaxation and catching up on my DVR.

However, this morning I’ve been a busy bee. Made a quiche for brunch, cleaned the kitchen, mopped the floor and I’m about to meal prep some food for the week. I’ll save the relaxation for later this afternoon.

So, My Mom has been making this quiche I made today for as long as I can remember. It’s a great breakfast dish and easy to make.

Bacon Swiss Quiche

Ingredients:

6 crisp bacon slices, chopped (I use cooked bacon and just cut in thin slices with a scissor)

3 eggs

1 1/2 cups half and half (or heavy cream)

3/4-1 cup Swiss cheese, grated

1/2 medium onion, chopped

1 pie crust (pre-made or homemade)

2t onion powder

Sprinkle: Salt and Pepper

Directions: Preheat oven to 400°. Place the pie crust on a baking sheet. This will catch anything that may drip out while cooking. Add chopped onion, bacon and Swiss cheese to the pie crust. In a bowl mix together eggs and half and half (or heavy cream), onion powder and salt and pepper. Pour the mixture in the pie crust. Place the pie in the oven for 15 minutes at 400° and then reduce oven to 300° and cook for 25-30 minutes. Check the quiche with a knife in the center, if the knife comes out clean it’s done. Let sit for 15 minutes before serving.

Note: You can wrap the edges of the pie crust with foil to keep it from burning. It’s great to partially prep ahead of time especially if you have company staying with you or company coming over for brunch. Just add the onion, bacon and cheese to the pie crust and cover it and place in the refrigerator the night before. The next day you just need to make the egg mixture and pour into the crust. It just cuts down on the time in the morning.

The weekend comes and goes so fast I always feel like I spend so much time cooking and meal prepping. So last night I decided to keep it super simple with some grilled flat iron steaks. I love steak and although I love cuts like ribeye and porterhouse I wanted to keep it a little healthier. I just started making flat iron steaks and I must say I love them. I make a super easy marinade and just throw on the grill! Check out below for the recipe! Super easy and delicious!

Grilled Flat Iron Steak1-1.25 lb Flat Iron SteakMarinade:

1/2-3/4 Cup Olive Oil

2 T Soy Sauce

1 T Red Wine Vinegar

4 Garlic Cloves, grated

1 lime, juiced

1/2 T Garlic Powder

1/2 T Onion Powder

1/2 T Dried Parsley

2 t Salt

2 t Pepper

Mix all ingredients above for the marinade. Add the flat iron steak and marinade to a large zip lock bag. Massage the bag to incorporate the marinade. Or place in a flat dish and cover and put in the refrigerator for at least 2 hours and up to 8-12. Massage the zip lock bag once during the time in the refrigerator or if in a bowl flip the steak once.Grill on Medium High heat for 5 minutes on each side. (May need longer depending on the thickness.) Remove from heat and cover with foil at least 5 minutes to let rest! I served with corn on the cob and mashed potatoes. Also great tossed in a salad or for steak tacos.For the steak tacos I add about 1/4 cup chopped cilantro and 1/2 T of chili powder to the marinade. It will come out perfect for tacos!

It’s finally the weekend! After a long work week I wanted something easy for dinner last night but didn’t want to just cave and order a pizza. I haven’t made pasta in forever and I had craving for it so that’s where Friday night’s dinner came in.

I made pesto fettuccine with scallops. It was divine! Completely hit the spot. Take a look at my recipe below for a quick hearty meal.

Pesto Fettuccine with Scallops

Ingredients:

1/2lb fettuccine

12-14 large scallops, rinsed and dried

3 garlic cloves, minced

2 shallots, chopped

1/4 cup pesto

2T olive oil

1T Romano cheese, finely grated

Sprinkle: Salt and Pepper

Directions: Cook pasta according to package. Strain and rinse under cold water and add 1/2 tablespoon of olive oil to keep pasta from sticking. Set aside. Heat a large saute pan on high heat. Add 1/2 tablespoon of oil and add scallops cooking for 2 minutes on each side till golden brown. Remove from the heat and set aside. Add the garlic and shallot to the pan and cook until tender. Add in the pesto and remaining olive oil (1 tablespoon) mix well. Add fettuccine to the pan and toss until coated. Heat for 3-4 minutes tossing often. Remove from heat and add to 2 bowls. To finish the dish top pasta with 6-7 scallops each and Romano cheese. Serve immediately with garlic bread.

Directions: In a bowl mix all ingredients except the larger 15oz cans of sauce and extra of water. Mix well till all incorporated. (I use glove to do this, less of a mess) Divide meat mixture evenly into the 9 peppers. I did 7oz in each pepper. I cooked in 2 batches in a pot on the stove. Add ½ cup of water and half of 15 oz can of sauce. Place peppers in the pan and cover with remaining tomato sauce. Cook on medium heat for 50-60 minutes. Once finish remove from the heat and add the remaining peppers. Make sure that there is still liquid in the bottom of the pan. Add some more tomato sauce and top peppers with sauce and cook.

Remember to keep an eye on the pan and check every so often to make sure there is still liquid. If the liquid burns out the bottom of the pan will burn and you’ll have a burnt tomato sauce mess. You can also bake in the oven. I normally don’t do in the oven, but you should probably bake covered at 350 for about 45-50 minutes until the meat is cooked and peppers are tender. These peppers freeze well. You can under bake so the pepper doesn’t fall apart and cover with tomato sauce to freeze. Also, it’s always good to have extra tomato sauce on hand. It really depends on how much you prefer and how much will cook out while you are cooking the peppers.

Happy Friday! I started this blog so I could bring my love for cooking and food to others. I’ve been keeping busy with an Instagram page and a Facebook page but wanted to create a blog as well. Kind of like a go to for all my recipes! I’d definitely consider myself a foodie. Check back often for some amazing recipes.